Celery-Leek Soup With Potato and Parsley

Name: Celery-Leek Soup With Potato and Parsley
Total time: 45 min
Yield: 6 to 8 servings (about 9 1/2 cups)
Cuisine: american
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups); 3 garlic cloves, sliced; Kosher salt and freshly ground black pepper; 1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced; 1 large russet potato (about 12 ounces), peeled and roughly chopped; 3 fresh bay leaves; 1 1/2 teaspoons fresh thyme leaves; 1/4 cup dry white wine; 7 cups chicken or vegetable stock; 1 cup chopped fresh parsley leaves, plus more for garnish; Crème fraîche or heavy cream, for serving

By Alexa Weibel

Total Time: 45 minutes
Rating: 4(1,573)
Comments: Read comments

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It’s worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

Featured in: The Heart of Thanksgiving

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Ingredients

Yield:6 to 8 servings (about 9½ cups)

¼cup extra-virgin olive oil, plus more for drizzling
2large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
3garlic cloves, sliced
Kosher salt and freshly ground black pepper
1pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
1large russet potato (about 12 ounces), peeled and roughly chopped
3fresh bay leaves
1½teaspoons fresh thyme leaves
¼cup dry white wine
7cups chicken or vegetable stock
1cup chopped fresh parsley leaves, plus more for garnish
Crème fraîche or heavy cream, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot, heat the ¼ cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
Step 2
Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
Step 3
Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
Step 4
Working in two or three batches, transfer the soup to a blender and purée until smooth. (It’s almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
Step 5
Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

Ratings

4 out of 5

1,573 user ratings

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Comments

Barbara4 years ago

This is a most forgiving recipe. I used leeks, hearts of celery, and parsley all well past their prime. I had no wine, used dried thyme, and peeled only half the celery. I had 2 Yukon gold potatoes rather than one russet. After Chopping one potato, I realized that I had no use for the remaining single potato and I added that one also. I had no stock, so I used artificially chicken flavored soup and seasoning mix. I puréed it in my 40 year old oster blender. It was smooth and delicious.

UWSGrrl5 years ago

Lovely soup both pureed or not although it has a rustic brownish olive green color before pureeing. First batch was eaten before it went in the blender. I added some leftover cooked chicken and bacon to the bowls and it made a fine weekday meal plus more space in the fridge. After the blender the soup turned a lovely shade of green and will be a great start to our Thanksgiving meal.

Peggy Sim5 years ago

Why not use an emulsion blender?

Lewis2 months ago

Not a hit at my house, seemed too many competing flavors, in part bc used my pepper grinder too much, in large part bc of the celery. and had only freeze dehydrated parley, and dried thyme. And added about a pound of carrots. Seemed slightly bitter and too complex, felt turned out only 1 of 5 stars, probably much my fault, will go back to a more traditional potato-leek soup.

Carrie2 months ago

I made this only to use up things that were in my fridge but it was surprisingly tasty. I was a little short on the parsley, added 1 can of small white beans for protein, and used a little less broth than called for. I had an open container of sour cream so used that in place of creme fraiche, worked well. Blended well with immersion blender. Will make it again!

Amy3 months ago

Easy to make and delicious!

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